Etiket: Asparagus
Asparagus, the first true marker of spring
Chefs love to cook a vegetable that is hitting shelves right now: asparagus. The green asparagus is crunchy, just pan-fried. The white can be tender to accompany a fish or…
Purchasing power: asparagus sells poorly
Posted on 01/04/2023 17:37 Video length: 2 min. FRANCE 3 Article written by With inflation, consumers of asparagus are not at the rendezvous. As in previous years, sales are struggling…
Why do we stop picking asparagus for St Jean?
Asparagus is a vegetable known and harvested since antiquity. Appreciated for its content of Vitamins A, B9 and PP, phosphorus and manganese.But beware, this diuretic plant, rich in uric acid,…
What are we eating ? | Crazy about asparagus and berries
Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for…
Mullet sashimi, green asparagus from Petits Bateaux
A recipe from chef Julien Camand to taste at the restaurant Les Petits Bateaux: 29, avenue Trudaine, Paris 9th. Reservations: 09 51 49 69 40. the mule Remove bones and…
Filet mignon of pork in a crust, its green and wild asparagus and its lamb’s lettuce
To cook like a chef, here is the list of ingredients for 4 people and the recipe to follow step by step! Ingredients 1 pork tenderloin – 1 bunch of…
Scallops with asparagus tips with the Landes chef François Castets from Saint-Pierre-du-Mont
Asparagus and scallops make their last show on our plates at the end of May. Two luxury dishes that must be savored because the season is coming to an end…
asparagus lettuce invites itself to the table
Published on 05/25/2022 16:22 Article written by N.Dahan, PJ.Perrin, F.Ventura, drone images: Airfranz – France 2 France Televisions Still little known, asparagus lettuce is increasingly popular with restaurants. Of Asian…
Pellevoisin asparagus indirect victims of inflation
In the middle of their field, Gabrielle and Robin want to keep smiling. For 3 years, they have relaunched the production of asparagus on the Ferme du Relais site in…
Cooking wild asparagus with chef Dominique Bargibaux, La Grange restaurant in Bélis
Wild asparagus is one of the specialties of chef Dominique Bargibaux of the La Grange restaurant in Haute-Landes in Bélis. It is accompanied by his daughter that he “hunts” them…
ASPARAGUS in BROUILLADE to know everything about scrambled eggs
ASPARAGUS scrambled A scramble? Eggs at room temperature, buttered bottom and edge of a saucepan, fresh cream, salt and pepper for an incomparable soft recipe! Green and even purple asparagus…
Asparagus from the Haenni farm in Raedersheim
Christophe from Ferme HAENNI located in Raedersheim presents his asparagus farm to us at the microphone of Pierre Nuss. Christophe von der Ferme HAENNI in Raedersheim stellt uns am Mikrofon…
All asparagus! | The Press
It is one of the first field vegetables in Quebec to come out of the ground each spring. And if very few people go to asparagus as we go to…
ASPARAGUS in PERSILLADE, easy and tasty recipe thanks to the parsley – wonderful culinary creation!
ASPARAGUS with PARSILLADE A parsley must give taste, it must reveal the other ingredients but without “killing” them. Easy to make, it can be prepared with cooked or raw garlic…
Alsatian asparagus can be enjoyed on France Bleu Alsace
The white asparagus season is short, a few weeks between April and June, so it would be a shame to deprive yourself of it. Especially since it is a vegetable…
Asparagus and strawberries from Villenave Farm in Tosse! Direct from producer to consumer
For three generations at Ferme Villenave de Tosse, we have been growing! And for several years we have been developing direct sales, the best of the best for the consumer…
Asparagus from Wolf Farm in Ilfurth
For nearly 50 years, Ferme Boetsch-Wolf, the result of a merger of two agricultural structures, has been producing asparagus and strawberries of high taste quality. The farm diversified, about twenty…
Green asparagus seen by Raynald Croix Chef
The story is beautiful: a grandfather who leaves his countryside to settle in town as a baker, success is quickly in the RV, later his son Jean, opens the first…
Gilbert Schluraff’s asparagus
It takes about 400 to 500 g of peeled asparagus per person. But be careful, keep your peelings, the broth and the bottom of the asparagus, which you will have…
Asparagus from Kistler Farm in Kilstett
Come and discover the white asparagus (already peeled or to be peeled) from the Kistler Farm in Kilstett in a small chalet located next to the restaurant Le Coq Blanc,…